Make

How I Keep the Family Fed When I’m Working 90 Hours a Week

Here at goop, we have it pretty good: On any given day, our food editor Thea is whipping something up in the test kitchen (we get to graze the leftovers—and sometimes help her taste test), recipe requests are often crowd-sourced over group chat, and well, let’s just say there’s more than one copy of It’s All Easy lying around the office. Many of us mine the recipes section of the site too, putting our own spin on some of goop’s recipes. This week, we asked Blair, our head merchant and mom to Ryker (9), Leland (7), and Angie (5), to spill what she made this week.

Blair's Picks

  • House-Made Guacamole

    House-Made Guacamole

    “My girls LOVE to make this recipe with me. Their favorite part is digging out the guacamole from the skins and squeezing the lemons. Sometimes I have to broker who does avocado, who does lemon. There’s lots of, ‘Well, she got to do the avocado last time, why can’t I do the avocado,’ you know how it goes. I don’t always have jalapeño in the house so we usually do Tabasco sauce instead–the girls love to shake the Tabasco in there; they know it’s super spicy so they feel like they are living on the edge. I also love to use lemons instead of limes, and we use a lot! And we use Hepp’s lemon salt for extra zest.”

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  • Chicken Cutlet Baguette with Roasted Peppers & Pesto

    Chicken Cutlet Baguette with Roasted Peppers & Pesto

    “I do this one without the baguette—I just serve it by itself on a bed of arugula. I skip the flour and mix egg with the milk, then dip it in the panko. I add a lot of Lawry’s seasoning salt–my kids will eat anything if it has enough Lawry’s. Then I fry it in butter instead of oil. As a side, I’ll make GP’s fries if I’m feeling ambitious; if I don’t have time for that, I heat up some frozen sweet potato fries instead. We have this for Saturday night family dinner pretty much every week because it’s the only thing everyone in the family will eat (besides pizza).”

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  • Oven-Fried Brussel Sprouts

    Oven-Fried Brussel Sprouts

    “This one has become a staple at Thanksgiving. If you’re in a hurry you can skip the panko–the parmesan and the lemon at the end still give a nice twist.”

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  • Grilled Bavette or Hanger Steak with Uruguayan Chimichurri

    Grilled Bavette or Hanger Steak with Uruguayan Chimichurri

    “Truthfully, neither the kids, nor my husband, will eat the chimichurri; but I do!”

    GET RECIPE

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